Gluten Free Cinnamon Coffee Cake — the moment you pull a warm, spice-scented loaf from the oven and the house fills with cinnamon, brown sugar, and comfort, you know fall has arrived.
Introduction
There’s something magical about a slice of warm cake, a steaming mug of tea, and a quiet window seat watching leaves fall. This Gluten Free Cinnamon Coffee Cake is a reader favorite because it brings that cozy, seasonal feeling to your kitchen with a tender crumb, a gooey cinnamon swirl, and a crunchy top. If you love coffee cake with a twist, try pairing it with our Gluten-Free Blueberry Coffee Cake (dairy-free) for a weekend brunch spread that everyone will adore. This recipe is forgiving for beginners, perfect for evolving bakers, and easily customized to suit dietary preferences.
Ingredients
Before you begin, gather these ingredients at room temperature for the best results:
- 2 cups gluten-free all-purpose flour blend (with xanthan gum)
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup plain yogurt or kefir
- 1/2 cup neutral oil (or melted butter)
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/4 cup milk (dairy or plant-based)
- For the cinnamon swirl:
- 1/2 cup brown sugar
- 2 tablespoons ground cinnamon
- 2 tablespoons melted butter or oil
- For the topping (optional streusel):
- 1/2 cup gluten-free flour
- 1/3 cup brown sugar
- 1/4 cup cold butter, cubed
- Pinch of salt
If you want a quick breakfast pairing, this cake goes wonderfully with simple pancakes like the 3-Ingredient Gluten-Free Protein Pancakes.
Step-by-step Instructions
Follow these clear steps to bake a perfect Gluten Free Cinnamon Coffee Cake every time.
Preheat and prepare:
- Preheat oven to 350°F (175°C). Grease a 9-inch round or square pan and line with parchment paper.
Dry mix:
- In a large bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, and salt.
Wet mix:
- In another bowl, beat the yogurt, oil, eggs, vanilla, and milk until smooth.
Combine:
- Pour the wet ingredients into the dry and fold gently until just combined. Do not overmix.
Cinnamon swirl:
- Mix brown sugar, cinnamon, and melted butter until crumbly. Set aside.
Layer:
- Spread half of the batter in the prepared pan. Sprinkle half of the cinnamon mixture over the batter. Add the remaining batter and top with the rest of the cinnamon mix. Use a knife to gently swirl the cinnamon through the batter.
Streusel topping (optional):
- Combine flour, brown sugar, and cold butter using a pastry cutter until pea-sized crumbs form. Sprinkle over the top.
Bake:
- Bake 35–45 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Cool and serve:
- Let cool in the pan 15 minutes, then transfer to a wire rack. Serve warm or at room temperature.
If you enjoy mixing up weekend menus, this cake pairs nicely when served alongside lighter brunch options like Banana Cottage Cheese Pancakes.
Tips for Success
- Measure flour correctly: Spoon flour into the measuring cup and level with a knife to avoid dense cake.
- Don’t overmix: Overworking gluten-free batter makes it tough. Fold until just combined.
- Use room-temperature ingredients: Eggs and dairy mix more evenly when not cold.
- Check doneness early: Ovens vary—start checking at 30 minutes to prevent overbaking.
- Moisture boost: If your cake seems dry, brush the top lightly with a simple syrup or glaze after baking for added tenderness.
For a deeper dive into keeping gluten-free bakes moist and flavorful, try pairing techniques from recipes like the Dairy-Free Gluten-Free Cheesecake which shares tips on texture and moisture.
Possible Variations
- Gluten-Free Cinnamon Coffee Cake (original): Stick to the base recipe for a classic result.
- Streusel topping: Add the crumb topping in the instructions for a crunchy finish.
- Nuts and fruit: Fold chopped walnuts or pecans into the cinnamon swirl or top with thin apple slices for fall flair.
- Dairy-free: Use plant-based yogurt and milk for a dairy-free option.
- Mini loaves or muffins: Divide batter into muffin tins or small loaf pans and reduce baking time.
If you want a chocolate-forward dessert alternative for seasonal variety, consider our Dairy-Free Gluten-Free Chocolate Cake for a rich treat.
Storage Recommendations
- Room temperature: Store covered at room temperature for up to 2 days.
- Refrigerator: Keep wrapped in plastic or an airtight container for up to 5 days.
- Freezing: Slice and freeze individual pieces in airtight bags for up to 3 months. Thaw overnight in the fridge or reheat gently in the oven.
Conclusion
This Gluten Free Cinnamon Coffee Cake is a warm, comforting bake that celebrates seasonal spices and simple ingredients—perfect for cozy mornings and festive gatherings. For an established gluten-free version with similar flavors and helpful tips, see the original recipe inspiration at Gluten-Free Cinnamon Coffee Cake.
FAQs
- Is cinnamon coffee cake gluten free?
- It can be when made with a certified gluten-free flour blend and ingredients. This recipe is designed to be Gluten Free Cinnamon Coffee Cake friendly and uses a gluten-free all-purpose blend.
- Can I make this cake dairy-free?
- Yes. Substitute dairy milk with plant-based milk and use plant-based yogurt or a dairy-free alternative in place of regular yogurt.
- How do I keep gluten-free coffee cake from becoming crumbly?
- Use a blend that contains a binder like xanthan gum, avoid overmixing, and include moist ingredients like yogurt or oil to maintain tenderness.
- Can I freeze the coffee cake?
- Absolutely. Slice and freeze pieces in airtight containers or bags for up to 3 months. Reheat gently in the oven or microwave after thawing.
Gluten Free Cinnamon Coffee Cake
Ingredients
Cake Ingredients
- 2 cups gluten-free all-purpose flour blend (with xanthan gum)
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup plain yogurt or kefir
- 1/2 cup neutral oil (or melted butter)
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/4 cup milk (dairy or plant-based)
Cinnamon Swirl Ingredients
- 1/2 cup brown sugar
- 2 tablespoons ground cinnamon
- 2 tablespoons melted butter or oil
Optional Streusel Topping
- 1/2 cup gluten-free flour
- 1/3 cup brown sugar
- 1/4 cup cold butter, cubed
- a pinch of salt
Instructions
Preparation
- Preheat oven to 350°F (175°C). Grease a 9-inch round or square pan and line with parchment paper.
Dry Mix
- In a large bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, and salt.
Wet Mix
- In another bowl, beat the yogurt, oil, eggs, vanilla, and milk until smooth.
Combine
- Pour the wet ingredients into the dry and fold gently until just combined. Do not overmix.
Cinnamon Swirl
- Mix brown sugar, cinnamon, and melted butter until crumbly. Set aside.
Layer
- Spread half of the batter in the prepared pan. Sprinkle half of the cinnamon mixture over the batter. Add the remaining batter and top with the rest of the cinnamon mix. Use a knife to gently swirl the cinnamon through the batter.
Streusel Topping (Optional)
- Combine the flour, brown sugar, and cold butter using a pastry cutter until pea-sized crumbs form. Sprinkle over the top.
Bake
- Bake for 35–45 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Cool and Serve
- Let cool in the pan for 15 minutes, then transfer to a wire rack. Serve warm or at room temperature.